Is this 600-year-old recipe any good? (Lemon Posset)
Is this 600-year-old recipe any good? (Lemon Posset) is a medium British recipe that serves 6. 250 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 25 min | Cook: 15 min | Total: 55 min
Cost: $5.85 total, $0.98 per serving
Ingredients
- 2 cups Heavy Cream (for modern lemon posset; keep chilled until warming)
- 1/2 cup Granulated Sugar (divided: 1/3 cup for modern posset, 1/6 cup for traditional version)
- 2 tablespoons Lemon Juice (freshly squeezed; provides acid to set the cream)
- 4 strips Lemon Zest (thin strips, no white pith; for garnish)
- 4 Egg Yolks (for traditional posset; use pasteurized eggs for safety)
- 1 cup Whole Milk (for traditional posset; adds body)
- 1 pinch Nutmeg (freshly grated, for traditional posset)
Instructions
Prepare Lemon Zest
Using a zester, remove four thin strips of lemon zest, avoiding the white pith. Set aside for garnish.
Time: PT2M
Melt Sugar for Modern Posset
In a small saucepan over medium heat, add 1/3 cup granulated sugar. Stir constantly until it just begins to melt and turn amber, about 3 minutes. Do not let it caramelize fully.
Time: PT3M
Temperature: Medium heat
Warm Cream
In a separate saucepan, combine the 2 cups heavy cream with the melted sugar. Warm gently, stirring, until the mixture reaches about 100°F (38°C) – just warm to the touch, not boiling.
Time: PT5M
Temperature: 100°F
Incorporate Lemon Juice
Remove the cream mixture from heat. Slowly whisk in the 2 tbsp fresh lemon juice and the remaining 1/6 cup sugar until fully dissolved and the mixture begins to thicken.
Time: PT2M
Set Modern Lemon Posset
Pour the lemon‑cream mixture through a fine mesh sieve into serving glasses, discarding any lumps. Chill in the refrigerator for at least 30 minutes until set.
Time: PT30M
Temperature: 4°C
Prepare Traditional Posset Base
In the medium mixing bowl, whisk together 4 egg yolks, 1/6 cup granulated sugar, and a pinch of freshly grated nutmeg until the mixture lightens in color, about 2 minutes.
Time: PT2M
Scald Milk‑Cream Mixture
In a clean saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium‑low until just below boiling (around 190°F / 88°C), then remove from heat.
Time: PT5M
Temperature: 190°F
Temper Egg Yolks
Slowly pour a thin stream of the hot milk‑cream into the egg yolk mixture while whisking constantly to raise the temperature without scrambling the eggs.
Time: PT2M
Finish Cooking Traditional Posset
Return the tempered mixture to the saucepan and place over low heat. Stir continuously until the custard coats the back of a spoon, about 3‑4 minutes (approximately 115°F / 46°C). Remove from heat and stir in a pinch more nutmeg if desired.
Time: PT4M
Temperature: 115°F
Cool and Serve Traditional Posset
Strain the custard through a fine mesh sieve into serving glasses. Allow to cool to room temperature, then refrigerate for 30 minutes. The posset will develop soft curdled bits reminiscent of cottage cheese.
Time: PT30M
Temperature: 4°C
Final Garnish
Before serving, sprinkle a few extra lemon zest strips on top of each glass of both the modern and traditional possets.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Heavy Cream: Half‑and‑half, whole milk (will be thinner)
- Instead of Granulated Sugar: Coconut sugar, raw cane sugar
- Instead of Lemon Juice: lime juice, white wine vinegar (use half amount)
- Instead of Lemon Zest: orange zest, grapefruit zest
- Instead of Egg Yolks: pasteurized egg yolks, silken tofu (for vegan version)
- Instead of Whole Milk: 2% milk, unsweetened almond milk (will be thinner)
- Instead of Nutmeg: ground cinnamon, allspice
Equipment Needed
- Saucepan
- Medium Mixing Bowl
- Whisk
- Fine Mesh Sieve
- Zester or Microplane
- Measuring Cups
- Measuring Spoons
- Heat‑Resistant Spatula
- Serving Glasses or Ramekins
Critical Steps — Do Not Skip
- Heat cream to ~100°F without boiling (Step 3).
- Temper egg yolks slowly to avoid scrambling (Step 8).
- Do not let the traditional custard boil; stop at ~115°F (Step 9).
- Add lemon juice gradually while whisking to control curdling (Step 4).
Chef Tips from the Video
- Use freshly squeezed lemon juice – bottled juice lacks the acidity needed for proper set.
- For a richer modern posset, substitute half of the heavy cream with mascarpone.
- A pinch of sea salt enhances the sweetness and balances the lemon.
Troubleshooting
Posset is too runny after chilling.
Heat the cream mixture a few degrees hotter (up to 105°F) before adding lemon juice, or increase lemon juice by ½ tablespoon.
Traditional custard curdles into large lumps.
Reduce heat immediately and stir constantly; strain through a fine mesh sieve to achieve a smoother texture.
Sugar caramelizes too dark in Step 2.
Remove from heat as soon as the sugar just begins to melt; lower the heat and stir continuously.
Storage
Refrigerator: Cover and store up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours before serving.
Make-Ahead Tips
- Both possets improve after a few hours in the fridge; make them up to 24 hours ahead.
- Keep the lemon zest separate until just before serving to retain freshness.
Frequently Asked Questions
What is the cultural significance and history of posset in British cuisine?
Posset originated in the 15th century as a medicinal drink made with hot cream, sugar, and eggs. It was served in aristocratic households and even mentioned in Shakespeare’s plays. Over time it evolved from a health tonic to a festive dessert, eventually giving way to coffee and tea in the 1800s.
What are the traditional regional variations of posset in the United Kingdom?
In England, the classic posset was egg‑based and flavored with nutmeg or sherry. In Wales, a lighter version using only cream and lemon juice became popular in the 19th century. Some Scottish recipes added a splash of whisky for extra warmth.
How was posset traditionally served in Tudor‑era England?
It was poured from a special posset pot with a spout into shallow bowls, and diners ate the soft curdled bits with a spoon while the liquid was still warm. It was often accompanied by toasted bread or biscuits.
What occasions or celebrations is posset traditionally associated with in British culture?
Posset was a staple at winter feasts, Christmas celebrations, and royal banquets. Its rich, warming qualities made it a favorite during cold months and at special gatherings such as weddings and coronations.
What makes modern lemon posset special compared to other British desserts?
The modern version relies on the natural acidity of lemon juice to set heavy cream without any starch, creating a silky, bright custard that feels lighter than traditional egg‑based puddings. It showcases a balance of richness and citrus that is rare in classic British sweets.
What are the most common mistakes to avoid when making traditional egg‑based posset?
The biggest errors are overheating the milk‑cream mixture, which causes the custard to curdle into large lumps, and adding the hot liquid to the eggs too quickly, which can scramble them. Temper the eggs slowly and keep the temperature below a gentle simmer.
Why does the modern posset recipe use lemon juice instead of cornstarch or tapioca to set the cream?
Lemon juice provides enough acidity to coagulate the proteins in heavy cream, forming a smooth gel without the need for starch. This results in a cleaner flavor and a more delicate mouthfeel than a starch‑thickened pudding.
Can I make posset ahead of time and how should I store it?
Yes, both versions improve after chilling. Cover the glasses tightly and refrigerate for up to three days. For the modern lemon posset, keep it sealed to prevent a skin from forming; the traditional version can be gently stirred before serving.
What texture and appearance should I look for when the modern lemon posset is done?
The mixture should be smooth, glossy, and slightly thickened, holding its shape when the glass is tilted. After chilling, it will firm to a custard‑like consistency while still wobbling gently when the spoon is lifted.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on modern, globally inspired recipes that are approachable for home cooks, emphasizing technique, flavor, and efficient kitchen tools. The channel blends classic culinary traditions with contemporary twists.
How does the Milk Street approach to British desserts differ from other cooking channels?
Milk Street often reinterprets historic dishes—like posset—by simplifying ingredients, using precise temperature control, and highlighting scientific explanations, whereas many other channels stick to traditional methods without modern culinary science.
Last updated: August 21, 2026
